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Cauliflower Crust Pizza

cauliflower pizza crust

 

During the dog days of summer, I refuse to heat up the kitchen, so it’s been mostly fresh salads or stovetop meals for us. Now that it’s finally feeling a little more like fall and cool enough to turn the air conditioning off, I’m really looking forward to using the oven again.

I can’t wait to start making this recipe for Cauliflower Crust Pizza that I perfected earlier this year. I had heard a lot about cauliflower crust and was intrigued by this low-carb, gluten-free option. But I put off making it for over a year. Can anything really replace pizza? Even if it was tasty, surely, it must be a hassle to make. Nope!

This recipe really is easier than it might look, and even your kiddos and bread lovers will scarf it down. Of course it has a different texture than bread, but it tastes like a garlic cheese flatbread. So for all the times you’ve wanted to eat an entire pizza by yourself, now you can – guilt free! Veggie power!

Ingredients

  • 1 medium head cauliflower (chopped)
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup mozzarella cheese (or try feta for a more unique flavor!)
  • sea salt
  • 1 egg, slightly beaten

Toppings 

Just like the traditional version, you can top your pizza with whatever you like from classic combos like red sauce and pepperoni to more adventurous varieties like grilled chicken, red pepper, balsamic, and feta.

As you may have guessed, we’re fans of olive oil. I topped our pizza with olive oil and fresh market veggies like arugula, mushrooms, tomatoes, onion, and black olives.

Instructions 

  1. Preheat oven to 425.
  2. Cut the cauliflower into florets. Boil or microwave until soft enough to be easily pierced with a fork. Drain well. Pulse in a food processor or use a cheese grater to create a fine texture, slightly smaller than rice.
  3. Next, drain very well – even more than you think you need to. I used a small strainer and pressed the excess liquid out with a spatula and a towel. I even used a clean towel to wrap and wring out the cauliflower. Trust me, you don’t want a mushy crust.
  4. Now add the remaining crust ingredients and mix well. You can play around with the ratios of cheese, but I feel these amounts hold the crust together without being too cheesy. (I never knew there could be such a thing, but trust me, the first time I tried this, I couldn’t even taste the toppings.)
  5. Press the mixture into a crust formation on a baking sheet lined with parchment paper. The crust should be about 1/4 inch thick.
  6. Bake until golden brown, about 15 minutes, watching closely. Remove from oven, add desired toppings, and replace in oven, just until cheese melts.

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